Thai (Scotch) Eggs ( Kai Ni Hin )

Similar to a scotch egg, but made with Thai ingredients and smaller quails egg for a better egg to meat ratio! These Thai eggs should be eaten with sweet chilli dipping sauce to add extra flavour.
[New Year is soon, and so I pulled this recipe from the 2006 archive for you. If you want party food, these are finger friendly, filling and tasty. With the quails eggs, they're also quite dainty.]

Preparation
1. Boil the quail eggs for 8-10 minutes and drop into cold water. If you leave hot eggs in the air they form a grey layer around the yolk, so it's best to take them from hot water to cold water.
2. Put the pork mince, fish mince, red curry paste, salt, egg, and the wheat and corn flour into a blender. Blend to a thick mixture.
3. Slice the green bean and kaffir leaves, add to the blended meat and mix.
4. Take the egg, wrap the egg in meat to form a ball, then deep fry the balls for 5 minutes.
5. Serve with the following sauce.